Lamb is probably my most favourite of meats, especially when slow cooked and it falls to pieces. This is a new recipe I was trying out and will definitely be doing it again.
2 tbsp. Olive oil
500g Diced lamb
1 large onion finely chopped
3 garlic cloves, finely chopped
2 tbsp. ras el hanout spice mix
half a butternut squash, peeled and chopped into large chunks
1 medium sweet potato, peeled and chopped into large chunks
1 x 400g tin of chopped tomatoes
500ml of hot chicken stock
1 x 400g tin of chickpeas, drained
Coriander and yoghurt to serve.
Heat 1 tbsp. of oil in a heavy based casserole pan, brown the lamb in batches over a high heat.
Heat the remaining oil and cook the onion and garlic until soft. Add the ras el hanout and cook for a further 2 minutes.
Return the lamb to the pan along with the rest of the ingredients. Bring to the boil and then place in the oven at 150 for 2 hours until lamb is tender.
Serve with cous cous, a spoonful of natural yoghurt and a sprinkling of coriander.